Chefs | FoodBall

Chefs

FoodBall will bring together a roster of 40 chefs from around the globe including the Amalfi Coast, Tel Aviv, Paris, Copenhagen, Stockholm, New York, Los Angeles, Dallas, Chicago and Miami as well as across Canada, coast to coast from Vancouver to St Johns.  This will be a one of a kind opportunity to have a group of the world’s top chefs together under one roof for one night only in support the Sinai Health Foundation.

Each of these world-class chefs will be highlighting their personal culinary style with innovative tastings curated by each chef for guests to savor from individual chef stations throughout the Liberty Grand Entertainment Complex.

Click images for bios and additional information.

FoodBall will bring together a roster of 40 chefs from around the globe including the Amalfi Coast, Tel Aviv, Paris, Copenhagen, Stockholm, New York, Los Angeles, Dallas, Chicago and Miami as well as across Canada, coast to coast from Vancouver to St Johns.  This will be a one of a kind opportunity to have a group of the world’s top chefs together under one roof for one night only in support of Sinai Health Foundation.

Each of these world-class chefs will be highlighting their personal culinary style with innovative tastings curated by each chef for guests to savor from individual chef stations throughout the Liberty Grand Entertainment Complex.

Click images for bios and additional information.

Alfonso Iaccarino,
Don Alfonso 1890
Amalfi Coast

FoodBall Dish – Lobster Zeppole, tagliolini of eggplant, zucchini, leek, sweet and sour honey soy demi, citrus sauce

Adeena Sussman,
Tel Aviv

FoodBall Dish – Sour Lime & Pomegranate Chicken Wings

Avivit Priel Avichai, Ouzeria
Tel Aviv

FoodBall Dish – Tuna ‘kibbeh nayeh’ with romesco and crispy kale

Barak Aharoni, Alena
Tel Aviv

FoodBall Dish – Lobster/seabass filled pastry with parsley, chili & tarragon aioli

Raz Sela, Turkiz
Tel Aviv

FoodBall Dish – Pickled Kohlrabi wrap, Sea Bream tartare, and Avocado

Robert Mendoza,
Le Saint Sebastien
Paris

FoodBall Dish – Triple cream tostada

Beau Clugston, Iluka
Copenhagen

FoodBall Dish – Breaded oyster with lovage and nasturtium

David Leeder
Stockholm

FoodBall Dish – Truffle Doughnut

Amanda Cohen, Dirt Candy
New York

FoodBall Dish – Shanghai shoots with fermented black bean bagna cauda

Sal Lamboglia, Bar Primi
New York

FoodBall Dish – Ricotta crostini, truffle honey, figs, hazelnuts

Misti Norris, Petra and the Beast
Dallas

FoodBall Dish – Marigold cured snapper, burnt leek, peanut, fig leaf

CJ Jacobson, Aba
Chicago

FoodBall Dish – Roasted Delicata Squash with Salmon Roe. Brown Butter Labne, Pomegranate, Onion

Neal Fraser, Redbird
Los Angeles

FoodBall Dish – Albacore tuna crudo, heart bottarga, smoked conserva, celery, radish, chili

Carlos Garcia, Obra
Miami

FoodBall Dish – Crispy Foie Gras Sandwich

Jeremy Charles, Raymonds
St. John’s

FoodBall Dish – Scallop and sea urchin

Jonathan Gushue, Fogo Island Inn
Newfoundland & Labrador

FoodBall Dish – Lettuce Fondue or Lettuce Pudding

Antonin Mousseau-Rivard,
Le Mousso
Montreal

FoodBall Dish – Foie gras with Cotton candy

Antonio Park, Park
Montreal

FoodBall Dish – Compressed Watermelon with Tosazu sauce, Wrapped with Prosciutto then Pan seared served as a Nigiri

Angus An, Maenam
Vancouver

FoodBall Dish – Ma Hor, caramelized chicken and prawns on sour pineapple

Joël Watanabe, Kissa Tanto Vancouver

FoodBall Dish – Tonno mantecato-Confit tuna and herbed smoked potato, roe, shiso, furikake

Pino Posteraro, Cioppino’s
Vancouver

FoodBall Dish – BC Weathervane Scallops, spuma di Parmigiano

Robert Belcham, Campagnolo
Vancouver

FoodBall Dish – Terrine of Confit Chicken and Foie Gras, walla walla onion marmalade, sourdough

Mandel Hitzer, deer+almond
Winnipeg

FoodBall Dish – Manitoba sweet corn and haskap

Afrim Pristine, Cheese Boutique
Toronto

FoodBall Dish – Marinated seared halloumi

Alexandra Feswick,
Drake Devonshire Inn
Prince Edward County

FoodBall Dish – Oysters w/ tuna sashimi + pineapple salsa

Carl Heinrich, Richmond Station
Toronto

FoodBall Dish – Caramelized Kojinut Squash – goat yogurt, shiso powder

Claudio Aprile, Xango
Toronto

FoodBall Dish – Halibut Ceviche, sweet potato w/ ricotto, coconut lime

Craig Harding, La Palma
Toronto

FoodBall Dish – Raviolo of Chicken Liver with Wild Mushroom Conserva

Doug Penfold, Chabrol
Toronto

FoodBall Dish – Seared venison with sauce Cumberland, salsify and escarole

Jackie Lin, Shoushin
Toronto

FoodBall Dish – Canadian wild caught tuna nigiri sushi

Jason Bangerter, Langdon Hall
Cambridge

FoodBall Dish – Jerusalem artichoke,Sunflower Root, Black Truffle & Thyme

Jeff Kang, Canis
Toronto

FoodBall Dish – Fogo island shrimp tostada

Laura Maxwell, Le Select
Toronto

FoodBall Dish – Oeufs de canard brouillés avec brioche et truffes

Scott Saunderson,
BlueBlood Steakhouse
Toronto

FoodBall Dish – Roast beef in Yorkshire pudding, candied parsnip purée, goose fat potato medallion, grated horseradish and jus

Mitch Bates, Grey Gardens
Toronto

FoodBall Dish – Preserved Mackerel- salsa verde, daikon

Nadège Nourian,
Nadège Patisserie
Toronto

FoodBall Dish – Assortment of gourmandises

Renee Bellefeuille, AGO
Toronto

FoodBall Dish – 4 desserts: Dark Chocolate Almond Gateau; Green Tea & Ruby Mini Cupcake; Vanilla Yuzu Pate de Fruits; Thyme Sable, L’ermite & Fig

Rob Wing, Eataly
Toronto

FoodBall Dish –  Cavatelli al Ragu di Maiale  -Handmade Cavatelli, Red Wine Braised Pork, Mutti Tomato Sauce, Pecorino Romano, Rosemary

Romain Avril
Toronto

FoodBall Dish – Ratatouille Tarlet with pesto and pickled mushrooms

Saverio Macri, Don Alfonso 1890
Toronto

FoodBall Dish – Smoked Japanese Ricciola, Fava and Fennel Puree, Grapefruit Mayonnaise, crispy ginger, and pink peppercorn